Ingredients for the cake
- 250 ml whole milk
- 250 ml lukewarm water
- 125 ml seed oil
- 350 g icing sugar
- 90 g ION cocoa powder
- 230 g all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 vanilla vial
Ingredients for the coating
- 250 g ION PATISSERIE classic couverture
- 200 ml heavy cream 36% fat
Method for the cake
Place all the ingredients in a bowl, apart from the water, and mix them with a hand whisk, until completely homogenized.
Then, add the water, while whisking constantly.
Next, line a baking pan with parchment paper, transfer the mixture into it, and bake in a preheated oven at 180 C fan, for about 40 minutes.
Method for the coating
Melt the classic couverture along with the heavy cream, over a bain-marie. Stir with a mariz until it forms into a glossy ganache.
When the cake is fresh from the oven, pour the warm ganache over it.
